I have loved every reverse seared ribeye that I have grilled. I figured a reverse seared tri-tip could not be too bad… and yes… it turned out pretty damn good, so I am sharing it with you!

When picking out a good tri-tip roast, try to pick out the largest one you can find. When using the reverse sear technique, you want a nice thick steak, ideally at least 2 inches thick. This allows you to slow cook the tri-tip at 350 F for about one hour, and then sear the hell out of it for a few minutes on each side. Tri-tip is a regional cut of beef to some extent, more popular on the West coast. If you have trouble finding a good tri-tip, contact your local butcher ahead of time, or usually you can find them at Trader Joe’s, if you have one in town.

Useful Tools when Grilling a Reverse Seared Tri-Tip

How to Grill a Perfect Reverse Seared Tri-Tip

Pick out a nice large Tri-Tip, ideally over 3 lbs and 2″ thick.

Season Heavily with a Salty Peppery Rub. Let the rub marinate over night, loosely covered in the fridge. I used GGs tri-tip rub for this recipe, which I received from the Grill Masters Club. Check out my review of Grill Masters Club for more information on their services.

Setup your grill for indirect heat, at 300-350 degrees F. I use a webber kettle for my reverse seared tri-tips and ribeyes.

Place on the grill, away from the coals for about one hour, grill closed. Flip the tri-tip half way through. Monitor the internal temperature of the tri-tip steak and pull the tri-tip when it reaches 110 F.

Set the tri-tip aside and then leave the cover off the grill, allowing the coals to burn hot and wild.

Place the tri-tip steak back on the grill and sear for a few minutes on each side. You want the internal temperature to be close to 130 F for a nice medium rare steak.

Let the tri-tip rest for 10 minutes before slicing thin for serving family style or making delicious steak sandwiches.

I mentioned I used GGs Tri-Tip Rub for this Reverse Seared Tri-Tip. If you want to make your own rub, I would suggest using the same rub I use for my Reverse Seared Ribeye ……

1.5 Tablespoon Kosher Salt

1 Tablespoon Course Ground Pepper

0.5 Tablespoon Ancho Chile Powder

0.5 teaspoon Ground Cumin

You can use this rub on a lot of different meats with great results. I use it all the time on steaks and burgers and have also used it for chicken wings, legs, and thighs. Make this ahead of time and keep it in a spice jar to use as all purpose beef seasoning.

If you give this a try… let me know how it turns out in the comments section below or drop me a line on Facebook.